Nutritional Quality, Bioactive Compounds, and Antioxidant Activity of Nine Clones of Fresh Garlic and Its Black Garlic Derivative: A Comparative Study
This work focused on the evaluation of nine clones of fresh garlic and its aged product, black garlic, and the comparison of their nutritional qualities, bioactive compounds, antioxidant activities, and the correlation among these traits. The results showed that the moisture content material of blac...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
|
| Series: | Biology and Life Sciences Forum |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-9976/40/1/29 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849467579486175232 |
|---|---|
| author | Silvana Paola Fernandez Roxana Elizabeth González |
| author_facet | Silvana Paola Fernandez Roxana Elizabeth González |
| author_sort | Silvana Paola Fernandez |
| collection | DOAJ |
| description | This work focused on the evaluation of nine clones of fresh garlic and its aged product, black garlic, and the comparison of their nutritional qualities, bioactive compounds, antioxidant activities, and the correlation among these traits. The results showed that the moisture content material of black garlic was reduced, while the crude protein, crude fiber, crude ash, and carbohydrate contents were considerably improved. Black garlic had a higher total phenolic content than fresh garlic and four to nine times more antioxidant activity. Hydroxycinnamic acid derivates were the main phenolic acids found in both fresh and black garlic. The antioxidant activity was correlated with polyphenol content and pungency levels. Finally, recommendations about the most suitable clones for black garlic production were made. These findings highlight the need for the consideration of garlic clones in both dietary and therapeutic contexts. |
| format | Article |
| id | doaj-art-29e2f10da0084e9aaee5f4c369a1f66f |
| institution | Kabale University |
| issn | 2673-9976 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biology and Life Sciences Forum |
| spelling | doaj-art-29e2f10da0084e9aaee5f4c369a1f66f2025-08-20T03:26:10ZengMDPI AGBiology and Life Sciences Forum2673-99762025-02-014012910.3390/blsf2024040029Nutritional Quality, Bioactive Compounds, and Antioxidant Activity of Nine Clones of Fresh Garlic and Its Black Garlic Derivative: A Comparative StudySilvana Paola Fernandez0Roxana Elizabeth González1EEA La Consulta, CRMza-SJ, Instituto Nacional de Tecnología Agropecuaria (INTA), Ex Ruta 40 km 96, La Consulta 5567, Mendoza 5502, ArgentinaEEA La Consulta, CRMza-SJ, Instituto Nacional de Tecnología Agropecuaria (INTA), Ex Ruta 40 km 96, La Consulta 5567, Mendoza 5502, ArgentinaThis work focused on the evaluation of nine clones of fresh garlic and its aged product, black garlic, and the comparison of their nutritional qualities, bioactive compounds, antioxidant activities, and the correlation among these traits. The results showed that the moisture content material of black garlic was reduced, while the crude protein, crude fiber, crude ash, and carbohydrate contents were considerably improved. Black garlic had a higher total phenolic content than fresh garlic and four to nine times more antioxidant activity. Hydroxycinnamic acid derivates were the main phenolic acids found in both fresh and black garlic. The antioxidant activity was correlated with polyphenol content and pungency levels. Finally, recommendations about the most suitable clones for black garlic production were made. These findings highlight the need for the consideration of garlic clones in both dietary and therapeutic contexts.https://www.mdpi.com/2673-9976/40/1/29<i>Allium sativum</i> L.functional foodbiological properties |
| spellingShingle | Silvana Paola Fernandez Roxana Elizabeth González Nutritional Quality, Bioactive Compounds, and Antioxidant Activity of Nine Clones of Fresh Garlic and Its Black Garlic Derivative: A Comparative Study Biology and Life Sciences Forum <i>Allium sativum</i> L. functional food biological properties |
| title | Nutritional Quality, Bioactive Compounds, and Antioxidant Activity of Nine Clones of Fresh Garlic and Its Black Garlic Derivative: A Comparative Study |
| title_full | Nutritional Quality, Bioactive Compounds, and Antioxidant Activity of Nine Clones of Fresh Garlic and Its Black Garlic Derivative: A Comparative Study |
| title_fullStr | Nutritional Quality, Bioactive Compounds, and Antioxidant Activity of Nine Clones of Fresh Garlic and Its Black Garlic Derivative: A Comparative Study |
| title_full_unstemmed | Nutritional Quality, Bioactive Compounds, and Antioxidant Activity of Nine Clones of Fresh Garlic and Its Black Garlic Derivative: A Comparative Study |
| title_short | Nutritional Quality, Bioactive Compounds, and Antioxidant Activity of Nine Clones of Fresh Garlic and Its Black Garlic Derivative: A Comparative Study |
| title_sort | nutritional quality bioactive compounds and antioxidant activity of nine clones of fresh garlic and its black garlic derivative a comparative study |
| topic | <i>Allium sativum</i> L. functional food biological properties |
| url | https://www.mdpi.com/2673-9976/40/1/29 |
| work_keys_str_mv | AT silvanapaolafernandez nutritionalqualitybioactivecompoundsandantioxidantactivityofnineclonesoffreshgarlicanditsblackgarlicderivativeacomparativestudy AT roxanaelizabethgonzalez nutritionalqualitybioactivecompoundsandantioxidantactivityofnineclonesoffreshgarlicanditsblackgarlicderivativeacomparativestudy |